Lusty Hunter Venison Chili

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Your hunter spent the better part of the season traipsing through the woods, scented to smell like a doe in heat. Hours spent hugging a tree from 15 feet in the air, bladder expanded like a helium baloon waiting for that perfect shot to bring home the bacon. Now it’s time to reep the rewards of a suceesful hunt with the ultimate chili, quite possibly the only chili recipe you’ll ever use again. This is a pants unbuttoned, gourmandizing extravaganza feast.

10 slices maple bacon
3 lbs. coarsely ground venison
2 large onions, diced
2 large green bell peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 cherry peppers, seeded and chopped
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. black pepper
1 tsp. sugar
4 tomatoes, diced
2 tbsp. tomato paste
2 tbsp. Lusty Monk Burn In Hell Mustard
1 (12-ounce) bottle of beer
1/2 cup water (add more if desired)
2 tbsp. cornmeal
2 15 ounces cans red kidney beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 cup shredded cheddar or sharp cheese
sour cream

Cook bacon with olive oil in 8 quart saucepan until crisp. Remove bacon, crumble and set aside. Keep bacon drippings in pan.
Add the venison until browned. Add the onion and garlic and cook until soft and translucent. Stir in all the spices and sugar. Mix until all the venison is coated with spices. Add the tomatoes, tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili at a low simmer for an hour or until it is thick. During cooking you can add some water to keep the stew moist. Sprinkle the cornmeal on top and stir in. Cook for another 10 minutes until the cornmeal makes it even thicker. Use more or less water or cornmeal for desired consistency.
Scoop into bowls and top with more cheese, onions and sour cream. Serve with fresh homemade bread.

.@LustyMonk Mac & Cheese Stuffed Bacon Weave #CXCWtacos

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Found at Nick’s Dude Foods modified with Lusty Monk

1 lb elbow macaroni
2 tablespoons butter
2 teaspoons Lusty Monk Original Sin mustard
2 tablespoons flour
2 cups milk, warmed
1 -2 lb sharp cheddar cheese


1 Boil and drain macaroni per box instructions.
2 Melt the butter in a skillet.
3 Sprinkle in flour and stir until pasty.
4 Whisk in warmed milk and let cook until thickened.
5 Add cheese and Lusty Monk to sauce
6 Add sauce to pasta.

MacAndCheeseBaconWeaveTaco3-150x150Weave bacon into shell shape, bake until desired crispiness

Add lettuce, tomato and mac and cheese to bacon shell


Couch By Couchwest Online Music Festival #CXCW14

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BeerCanCouch copy copy

Yes indeedy it is that time of year, If it’s SXSW it’s CXCW  March 9th through March 15th

Find us on WebTwitterFacebook and Instagram

Let’s face it, we’re all too broke to go to Austin, and even if we had the money, we couldn’t get out of work anyway. There’s this pesky thing called “life” that keeps getting in the way. Allow us to introduce you to Couch by Couchwest.

960X960CXCW is an annual online music festival that is for everyone. No badges, lanyards, bracelets, parking fees, ticket lines, exclusive parties, VIP tents, porta-potties, babysitters, dogsitters, expensive beer prices, or crappy hotel rooms…just the sweet comfort of your own couch. Here’s how it works, artists and bands from all over the globe record a video performance for us from their living rooms, kitchens, porches, bathrooms, you name it…pretty much anywhere but a stage…and we post them during the week of the festival (March 9 – 15, 2014).

Listen, you’re not the only person out there stuck in an office or a classroom or at home while all the supposed “cool kids” are trudging through the crowds of Austin. We are here for you, friends! So crack open a beer and a laptop, crank up the volume, and enjoy the couch!

Musicians: Please upload your unique to CXCW 2014 video (i.e. for the CXCW festival) to YouTube or Vimeo and send the link to us via the below form or to cxcwest at gmail dot com. (Think of this video as your performance for the Couch by Couchwest audience.)

  • Videos do not have to be recorded on a couch, but they should be recorded essentially anywhere but a stage (we strongly encourage creativity). See these videos from CXCW 2012 for examples.
  • Submitted videos should be unique (i.e. for the CXCW audience). Please do not send us promos, EPK’s, live concert footage, music videos, slideshows, etc…
  • Low-budget iPhone videos are absolutely acceptable, in fact, they are encouraged.
  • For the love of god, no lip syncing.
  • You may do more than one video, but if we run out of time we may post both videos at the same time, or post only one. Your best bet is to do one kick-ass video that knocks our socks off!
  • Please tag your video with “CXCW2014″ so that we may keep track of it on our YouTube channel (if you use Vimeo or some other service, please do the same).
  • Also please include where you are from and any links you wish us to use (website, facebook, twitter, etc…) so that we may point our readers to you.
  • If you are uploading your video prior to the start of the festival, please set it to “Unlisted”. This can be changed once the festival starts. Setting it to “Private” means we won’t be able to see it.
  • We will be your new best friends if you submit your video link in this format – Youtube: Share: Embed: Video Size: 640 x 360/480, copy/paste
  • We love all types of music and will try to post everything (unless overly offensive of course…i.e. Nickleback covers). Only Darius Rucker* is allowed to send in a video of “Wagon Wheel.”

*The Darius Rucker “Wagon Wheel” provision was enacted in 2012 well before his version was even recorded, and quite frankly, we are amazed and sickened at the power we wield. Proof. This provision still stands and is henceforth known as the Darius Rucker Wagon Wheel Provision of 2012.

Those in the crowd: we want to see how you spend the CXCW festival! Send us pics of your CXCW festivities, recipes, haikus, pet photos, avant garde performance art, kegerator, moonshine still, etc… viacxcwest at gmail dot com.

We are currently accepting submissions, but we will not begin posting them until March 9. Receiving videos ahead of time makes life a lot easier on this end, and allows us more time to watch videos and drink beer during the week (hint hint).  The last day to submit photos/videos is at 12:00pm Noon Eastern/9:00am Pacific time March 15th!

Remember, we do hand out dubious awards at the end of the festival so be creative and get your rock on!

Where the beer is cheaper and the only hipster is you.

Where the beer is cheaper and the only hipster is you.

CXCW2014 Beardliest Beard & Mustachliest Mustache Contest
The fine folks at The Mod Cabin have graciously offered some of their premium beard and mustache care products to us, so what to do…HAVE A BEARD AND MUSTACHE CONTEST OF COURSE! Winner for each category will win a Mod Cabin prize pack which will consist of Beard Balm + Beard Oil set and Mustache Wax + Mustache Comb respectively. To enter simply tweet or email us a photo of your glorious face fur tagged with #CXCWbeard or #CXCWmustache





CXCW2014 Taco Tuesday Contest
Here at CXCW, Taco Tuesday runs from Tuesday to Saturday. Send us photos and/or recipes to be entered. Please tag with #CXCWtacos

CXCW2014 Waffle Taco Wednesday Contest
We want to see your best examples of the infamous Waffle Taco. Send us photos and/or recipes to be entered. Please tag with #CXCWwaffletaco

CXCW2014 Haiku Contest
It’s a CXCW tradition, tweet us or send us your CXCW Haiku to be entered. Please tag with #CXCWhaiku

CXCW2014 “Roll-Your-Own” Poster Contest
Budgetary cuts have forced CXCW to slash budgets and gut departments, and of course the lowly art department is the first thing to go. This is where you all come in friends. We know there are some talented people out there who can create MUCH better posters than we ever dreamed of, plus we enjoy seeing what you guys come up with. So this year we are announcing our CXCW Poster contest. Send us your best CXCW poster via twitter or email to be entered. All entries will be entered in the final CXCW2014 Raffle to win prizes from our prize pool. Please tag your tweet/email with #CXCWposter to be entered. To view the posters we have received, please visit our Downloads page.

CXCW2014 Poster Posting Contest
What good is having a bunch of awesome posters if they never get posted anywhere? Here’s how it works, choose from the posters on our downloads page and send us a photo of one posted somewhere. Around your town, at your favorite bar, on your own walls, in your Grandma’s bathroom, hell we don’t care and we LOVE creativity. Send us a photo via twitter or email to be entered. Make sure to use the tag #CXCWposter to be entered.

The CXCW2014 Prize Pool
Participants from all contests (except beard & mustache) will be entered into one big CXCW raffle at the end where we will draw names at random for each of the prizes listed below. Please note: you may participate as much as you like in each contest, but you will only be counted once per contest entered (example: You send in an entry for 3 contests, your name will go into the raffle 3 times. You send in 3 entries to one contest, you will go into the raffle once).



Visit the CXCW Archives for a list of past performers, and highlights from previous year’s CXCW festivals.

Contact us at cxcwest@gmail.com

For video and photo submissions, please see the Submissions page.

Visit our Youtube channel for videos from past CXCW fests.

Find us on TwitterFacebook and Instagram

Text us: 240-CXCWEST (240-292-9378)


Mardi Gras Dyed Decadent @Lustymonk Deviled Eggs

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Coloring instructions and photo from Happier Than A pig in Mud

“1 tsp vinegar, 1/2 C warm water and about 20 drops of food coloring for each color.
Dip them until you get the desired color. After each dipping I turned them upside down on a paper towel to drain.
I’ll be honest and say purple isn’t an easy color folks. For every 10 drops of red add 2-3 of blue. Mine kinda looked brown so I read to add a pinch of baking soda and did… figured it couldn’t hurt.
For the best coloring, these eggs should be eaten the day they’re made.”

mardi gras eggs


6 large eggs

12 small romaine lettuce leaves

2 to 3 tablespoons mayonnaise

2 teaspoons Lusty Monk Alter Boy mustard

1/4 teaspoon Worcestershire sauce, optional

1/2 teaspoon lemon juice

2 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

1 tablespoon olive oil

1 anchovy fillet, minced

1 small clove garlic, minced

1/4 teaspoon grated lemon zest

1/4 cup panko bread crumbs

2 tablespoons freshly grated Parmesan cheese or more, to taste

Place eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce heat to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. This will help the eggs chill more quickly.

Arrange 12 small lettuce leaves on a serving platter. Carefully peel eggs and cut in half lengthwise. Remove yolks and place them in a small bowl. Arrange egg whites on lettuce. Mash yolks with mayonnaise, LustyMonk mustard, Worcestershire (if using), lemon juice and 1 tablespoon parsley until smooth. Season generously with salt and freshly ground black pepper. Set filling aside.

In a small skillet, heat olive oil over medium heat. Add anchovy and garlic, and cook, stirring until anchovy begins to dissolve into oil, about 1 minute. Add lemon zest and bread crumbs, and sauté them until golden, about 2 to 3 minutes. Stir in Parmesan , then aside.

When you’re ready to serve eggs, spoon yolk mixture into cavities of egg whites, mounding it slightly in the center. Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.

Kevin’s Sweet and Savory @LustyMonk Sauerkraut!

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sauerkraukOne of the joy’s of spreading the lust with family and friends is what they do with it, here is my son Kevin’s Sweet and Savory Lusty Monk Sauerkraut

1- 16oz package of Boar’s Head Sauerkraut
1- Bosc Pear, julienned
1/2- Onion, sliced thin
1 cup of your favorite Ale, Pilsner, or Kolsch to make your kraut more savory
1 cup Apple Juice to keep your kraut sweeter
1 big ole’ heap of Lusty Monk Original Sin Mustard (1-2 Tbsp depending on preference)
Sea Salt
Black Pepper
2 Tbsp Olive Oil
Optional seasonings:
Garlic Powder

Heat up oil over medium low heat in a medium sized saucepan, add onions, a dash of salt and pepper and saute until onions just start to become translucent. Next add in the pears and continue to saute until onions are fully translucent. Now add the beer or apple juice and turn up the heat! The flame should be on high, and just before reaching a rolling boil add the sauerkraut and Lusty Monk. Keep it hot, and when it starts to bubble, turn it down to a simmer. Let it simmer, stirring occasionally, for 10-15 minutes. As it is simmering, season to taste with salt and pepper. I have a “Bavarian Seasoning” by Penzeys Spices that is basically a mix of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage, it is optional, I only added 1/2 teaspoon at most.

Serve with grass fed all natural beef brats in a roll or just enjoy your brats on a pile of Kevin’s sweet and savory Lusty Monk sauerkraut!

Beer Pairings: Gaffel Kölsch, Sünner Kölscher, or a German Pilsner like Weihenstephaner Pilsner

Chocolate & @LustyMonk Mustard Grilled Chicken Burger

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  • The Japanese are on the right track but I suggest you make this at home with Lusty Monk Alter Boy Mustard
    Via RocketNews24



Lotteria top

With a little under a week until Valentine’s Day, Japan is still in the midst of chocolate madness, and it appears the fast food industry is no exception. Hot on the heels of their unique french fries and chocolate sauce combination, fast food chain Lotteria has now come out with a burger with … yes, you guessed it — chocolate sauce!


For a limited time until late February, Lotteria is offering their “Chocolate & Honey Mustard Grilled Chicken Burger”. If you think the name sounds fancy, that may be because it actually is kind of a fancy burger, judging from the description provided in Lotteria’s press release. The burger features a thick piece of chicken thigh that is marinated in white wine, garlic and onions and then oven-cooked. And the important honey mustard sauce  is made from a mixture of whole-grain mustard and french mustard, to which honey and mayonnaise are added.  To all this, you can add the chocolate sauce, which comes in a separate packet. The chocolate used in the sauce is the milky and flavorful yet mild Ghana Milk Chocolate produced by Lotte, the popular snack maker belonging to the same corporate group as Lotteria. Marinated chicken and Ghana chocolate? We definitely had to try this unusual combination!

▼ I bought the Chocolate & Honey Mustard Grilled Chicken Burger, priced at 390yen (US$3.80) along with a drink.Lotteria 1 set

▼ This is the packet of chocolate sauce that came separately.Lotteria 2 sauce

▼ The burger came in this paper wrap.Lotteria 3 package

▼ The burger unveiled!Lotteria 4 burger unwrapped

▼ And also a look at what’s between the buns.Lotteria 5 burger opened

▼ Now, for the chocolate sauce …Lotteria 6 sauce start

Lotteria 7 sauce 2

Lotteria 8 sauce 3

▼ We don’t want to be stingy with the sauce, do we?Lotteria 9 sauce 4

▼ You can see there’s plenty of mustard sauce and chocolate sauce.Lotteria 10 bite

So, how was the Chocolate & Honey Mustard Grilled Chicken Burger? I actually quite liked it. The chicken was thick and juicy, and the chocolate sauce matched it quite well. The flavor of the mustard sauce was slightly strong, so maybe it could have been milder. In fact, it may be interesting to try what it would be like with just the chicken and chocolate sauce. Still, the chicken was flavored very nicely — the marinating definitely seemed to work here — and I enjoyed savoring the rich sweetness of the chocolate along with the juiciness of the chicken.

If I had the chance, I would be more than happy to have the burger again. On second thought, the french fries with the chocolate sauce, which I haven’t tried yet, look awfully good too …

Reference and top image: Lotteria press release (Japanese)
All other photos: RocketNews24

Emily’s Three Bean @LustyMonk Chili

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It’s snowing hard and long in Brooklyn, last week I sent my son Kevin some Lusty Monk for his birthday, today Emily has a rare day off and decided to make a three bean chili.SuperEasy3BeanChili_056_600

Emily’s Three Bean Lusty Monk Chili
1 can of whole plum tomatoes chopped
1 can of kidney beans
1 can of black beans
1 can of cannellini beans
1 cup of corn
1 chopped onion
2 chopped carrots
chopped chives
diced garlic (3cloves)
dollop of Lusty Monk Burn in Hell mustard
dash of Cinnamon
crushed red pepper
black pepper
sea salt

Put In Crock Pot and read a book

Dark Beer and @LustyMonk Mustard Glazed Wings

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beerglazedwingsDark Beer and LustyMonk Mustard Glazed Wings

Servings:12 wings
1 tablespoon unsalted butter
1 clove garlic, minced
2 tablespoons Lusty Monk Original Sin Mustard
1 1-inch piece ginger root, peeled and smashed
1 bottle dark beer
2 tablespoons tamarind chutney (available at any Indian or Middle Eastern grocery)
1 teaspoon agave nectar
kosher salt
6 chicken wings, separated at the joint (12 total pieces)
1 tablespoon canola oil
a few dashes hot sauce
1. Melt the butter in a small saucepan over medium heat and sauté the garlic and smashed ginger until fragrant, 2-3 minutes, stirring frequently.
2. Add the tamarind, agave nectar, mustard and hot sauce stir to cook completely, then slowly add the beer to prevent it from foaming over.
3. Bring to a light boil, then lower to a simmer and cook until reduced by half or until the glaze coats the back of a spoon.
4. Season the chicken wings lightly with Kosher salt.
5. Heat the canola oil in a large non-stick skillet over medium high heat and brown the chicken wings for 8-10 minutes, turning once.
6. Preheat the oven to 190C, then transfer the wings to a foil-lined baking sheet.
7. Use a basting brush to apply a thick layer of glaze to the wings, then bake for 10 minutes, glaze again and bake for another 10 minutes.

Pistachio and @LustyMonk Mustard Salmon

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pistachio salmonPistachio- Lusty Monk Mustard Salmon
Adapted from Pistachio-Crusted Honey Mustard Salmon, The Shrinking Chef

3 tbsp. honey
3 tbsp. Lusty Monk Alter Boy mustard
1 tsp. fresh lemon juice
3/4 lb. salmon fillet, skin removed, cut into two pieces
1/2 cup roasted, shelled pistachios (preferably unsalted)
1/2 tsp. dried oregano
Salt and freshly ground black pepper, to taste
1. Preheat oven to 400 F.

2. In a shallow bowl, combine the honey, mustard and lemon juice. Add the salmon fillets and turn to coat.

3. Chop the pistachios to a coarse crumb. Combine with the oregano, salt and pepper and transfer to a plate. Dip each honey-mustard pieces of salmon in the pistachios, pressing down gently to coat, and transfer the salmon piece to a baking dish. Spoon any remaining pistachios over the fillets.

4. Bake salmon until fish flakes with a fork and is the desired doneness, about 20 to 25 minutes.

Wine-Braised Mustard Greens
2 tbsp. olive oil
1 bunch mustard greens, stems removed and greens cut into 2-inch wide pieces
4 garlic cloves, minced
Seasoned salt, to taste
1/3 cup dry white wine (such as sauvignon blanc)
1 tbsp. white balsamic vinegar
1. Heat olive in a steep-sided skillet over medium-high heat. Add greens and garlic and sauté until the greens are wilted, about 5 minutes. Add the wine, stir to combine, cover and reduce heat to medium-low. Simmer greens until tender, about 10 minutes.

2. Remove lid and continue to cook if there is excess moisture in the pan (greens shouldn’t be completely dry, but you don’t want them swimming either). Turn off the heat, add the white balsamic vinegar and stir to combine.

Creamy Old Bay Crab Dip with @LustyMonk Mustard

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OLD_BAY_Hot_Crab_Dip_jpg_294x294_crop-scale_upscale_q85This recipe comes from our friend and music blogger @magearwig at Bucket Full of Nails


1 package of (8 0z) cream cheese

¼ cup mayonnaise

2 teaspoons Old Bay Seasoning

1 teaspoon Lusty Monk Original Sin

¼ cup cheddar cheese shredded

1 tablespoon Worcestershire sauce

1 lb lump crab meat


Preheat oven to 350, In medium bowl, mix cream cheese, mayo, old bay, Worcestershire, lusty monk and cheddar cheese until well blended. Add crab meat and toss gently.

Spread in a 9” pie pan or 1 quart casserole dish. Sprinkle with a dash or more of Old Bay to taste. Extra cheese can be added as well.

Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

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